Chestnut-Sage-Stuffed Pork Tenderloins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh chestnuts are in season from September through February. Store unshelled nuts in a cool, dry place; store shelled nuts in a covered container in the refrigerator. Ingredients:
2 (1/2-pound) pork tenderloins |
1/2 cup whole wheat breadcrumbs |
1/3 cup coarsely chopped chestnuts |
1/2 teaspoon dried rubbed sage |
2 garlic cloves, minced |
1 tablespoon thawed orange juice concentrate, undiluted |
1/2 teaspoon coarsely ground black pepper |
1/4 teaspoon salt |
1/4 teaspoon poultry seasoning |
1/4 teaspoon dried rubbed sage |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Trim fat from pork. Cut each tenderloin lengthwise down center, cutting to, but not through, bottom. Place each tenderloin between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch-thick rectangle, using a meat mallet or rolling pin.
3. Combine breadcrumbs and next 3 ingredients; stir well. Spoon one-half of mixture over 1 tenderloin; spread to within 1/2 inch of sides. Roll up tenderloin, jelly roll fashion, starting at narrow end. Tie with heavy string at 2-inch intervals. Repeat procedure with remaining tenderloin and breadcrumb mixture.
4. Combine orange juice concentrate and next 4 ingredients; rub over surface of tenderloins.
5. Place tenderloins on a broiler pan coated with cooking spray. Bake, uncovered, at 400° for 45 minutes. Let stand 10 minutes; slice.
6. carbo rating: 10
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